The Waterboy is a neighborhood restaurant in Midtown Sacramento that has been cooking delicious food and providing great service since 1996. They feature a seasonal menu, inspired primarily by the beautiful cuisines of northern Italy and southern France. In addition, they offer a diverse wine list and a full bar featuring artisanal cocktails and aperitifs. Rick Mahan is chef-owner of The Waterboy Restaurant. According to the website, "Mahan is passionate about the dining experience. Great food starts with quality ingredients, but a meal is about more than just what’s on the plate—it’s about the moment, the company, and the connections made around the table. From the farmers and purveyors who supply the ingredients to the cooks in the kitchen and the servers on the floor, every part of the process is built on relationships with good people." The menu features a beautiful array of fresh dishes, so Kaitee and I ordered a few for the table to try bites of a bunch of different things. We started with a pickled beet salad with watercress and topped with olives, oranges, grapefruit, avocado, shaved fennel, and a citronette. Interesting & fresh. Then, it was a set of deviled eggs, which are always a favorite of mine. I think they can be a vehicle for creativity. These were pretty straight-forward in a classic style with a little extra briney goodness from the capers. Then, we did a cheese plate, which had four cheeses, toasted bread, crostini and olives. I only wish there was some sort of sauce or dip to make this a bit more dynamic. Finally, it was time for my entree, which was just out-of-this-world. Artichoke-lemon-ricotta agnolotti: fried artichoke hearts, spring greens, tarragon, butter sauce, parmigiano reggiano -- some of my favorite words. This is a dish I still dream of. Perfectly chewing agnolotti. Rich. Just everything I crave in a meal. Grade: A

Here's my latest column for the Charleston Gazette-Mai:

In Appalachia, spring doesn’t just arrive—it creeps in slowly, teasing warm days before pulling back with a late frost.

The mountains drop signals of spring: the first daffodils in fields, birds chirping in the morning and forsythia exploding in golden fire along fencerows.

But the real herald of spring, the one that says winter has finally loosened its grip, is the redbud tree.

Scattered along roadsides and tucked into the edges of forests, redbuds light up the hillsides in a brilliant shade of magenta.

The best part? Those bright little flowers aren’t just pretty—they’re edible.

The Eastern Redbud (Cercis canadensis) tree is native to Appalachia and indigenous peoples have used the flowers, buds and seed pods as a food and medicinal source for centuries.

Redbud is rich in Vitamin C, antioxidants and protein, which made it a nutritious and beneficial addition to a healthy diet. The high Vitamin C content supports immune health, while antioxidants help combat free radicals and reduce inflammation. Additionally, the protein found in redbud flowers can contribute to muscle repair and overall wellness.

The different parts of the redbud each have a mild, sweet and slightly tangy flavor, and a crisp texture. They can be eaten raw, such as in a spring salad, or pickled with vinegar for a dressing. They can be steeped in hot water to create a delicate tea or made into a jelly to enjoy year round.

Tip: Redbud trees don’t have toxic lookalikes, but it’s always important to consult a local foraging expert if you’re not certain. And avoid trees that may have been exposed to pesticides.

Over time, redbud has remained a seasonal delicacy, often foraged by those who carry on the traditions of wildcrafting and herbalism. Today, chefs and home cooks alike unlock redbud’s culinary potential, incorporating it into Appalachian-inspired dishes that celebrate the region’s deep connection to nature. Its presence in modern kitchens reflects a broader revival of foraging and sustainable food traditions that honor Appalachia’s rich cultural and ecological heritage.

Foraging for items like redbud isn’t just a trend in Appalachia; it’s a way of life that has sustained families for generations. The knowledge of what’s edible and what’s not has been passed down through storytelling and lived experience. Appalachians have always known how to make the most of what nature provides, and redbuds are no exception.

It’s fitting, then, that they’ve quietly become part of our food traditions. So, next time you see a redbud tree in full bloom, don’t just admire it—gather a few blossoms and bring them into your kitchen. Add them to a salad, tuck them into biscuits, or try your hand at this simple, beautiful redbud jelly recipe.

Grand Central Market is Los Angeles' largest and oldest public market. There are a number of vendors, but the ones I visited were: Fat + Flour, La Huerta Candy, McConnell’s Fine Ice Creams, Sarita’s Pupuseria and The Donut Man. "When the doors first opened in October 1917, the "Wonder Market," as it was then called, was billed as "the largest and finest public market on the Pacific Coast." It filled the entire ground floor of the Beaux-Arts-style Homer Laughlin Building, the region's first steel-reinforced, fireproof structure. At the time, Los Angeles was the country's tenth-most-populous city—and downtown was the epicenter of a flourishing metropolis," reads the website. "Today, the Market's 40 stalls are home to an only-in-LA blend of legacy vendors like China Cafe and Roast To Go (Grand Central Market tenants for over half a century), rising stars, and success stories from the city's buzzing food scene. The Market is a microcosm of the historic immigrant communities that have shaped Los Angeles and a mosaic of the creativity and vision of the people who call this city home." McConnell's Fine Ice Creams have "dense and pure-flavored, with smooth, consistent texture and a rich, velvety mouth feel." I actually went for a sorbet, but I can confirm, it was super smooth and refreshing. "Taste what America’s “foodies” and ice cream aficionados have been raving about for decades. Local, sustainable and organic, ingredients are sourced from many of the same farms and purveyors they've partnered with throughout their 70-year history. Cool down with a float, Build-Your-Own ice cream sandwich, sundae, scoop, or another, tempting menu favorites," reads Grand Central Market's site. The mango sorbet uses ripe, golden mangoes, pureed to a buttery, honeyed perfection, with just a trace of lemon juice for acid backbone. SUPER refreshing - especially on a hot day. Sweet, but tart at the same time in the best way. Next up is Fat + Flour. A tiny pie and cookie shop from the one and only Nicole Rucker. Featuring coffee by Right Quick Roasters. All of the pies and cookies looked tempting, but none as much as the fruity pebble rice krispie treat. I am a sucker for rice krispie treats - maybe because I never really had them growing up? But if they are up for grabs, I can't turn one down. And this one being homemade and super ooey-gooey with just a bit of fruity flavor put it over the top. Plus a delicious sprinkle cookie!



Then I stopped at La Huerta Candy: "Since 1999 La Huerta Candy has sold a wide variety of classic American candies, novelty Mexican nuts, dried fruit and other delicious snacks. Perhaps one of Grand Central's most visually dynamic stalls, La Huerta is bedecked by colorful bins of sweet and savory snacks in variable textures, tints, and tastes. Don't miss their famous gummi's covered with chamoy and chili lime!"
I picked up a few candies here, but specifically the little fruits that squeeze juice and are super popular on social media. Next up is The Donut Man. The Donut Man has been serving up high quality delicious treats for nearly 50 years. Originator of the Fresh Strawberry and Fresh Peach donut. I had to try the fresh strawberry donut, which is a giant mass of strawberries, dough and sugar. Tasty? Yes. Messy? Oh yes. Sarita’s Pupuseria is next! Based on family recipes from owner Sara Clark, Sarita's serves handmade pupusas with dozens of different fillings (including vegetarian options) to choose, as well as fried plantains, yuca con chicharron, stews, and other celebrated Salvadoran dishes. I enjoyed a pupsusa with cheese. Pillowy but a fresh crispness from the slaw or curtido. I loved everything I had from this market and the market itself.

Grade: A

Gucci Osteria da Massimo Bottura is a series of Italian, contemporary restaurants, found in world cities with varied and different identities. Since February 2020, Gucci Osteria in Los Angeles has embodied the same values of high creativity, inspiration and inclusiveness as the House of Gucci. The restaurants share a culinary philosophy that rides the wave of the seasons with creativity, elegance, humour and sensuality, and from where they draw their inspiration. Capturing the youthful energy embodied in Gucci and its parallels with the philosophy of chef Massimo Bottura, they draw from the thread of legacy, always contemporary in its present and driving forward to the future. Massimo Bottura is an Italian chef, gastronome and entrepreneur. He owns Osteria Francescana, which has earned three Michelin stars and a green Michelin star. I learned about Massimo while watching Chef's Table, which is a Emmy-nominated series where you learn about culinary stars around the world who are redefining gourmet food with innovative dishes and tantalizing desserts. At this Beverly Hills location, Chef Mattia Agazzi is at the helm. From the three Michelin starred Cerea brothers in Bergamo, Joel Robuchon and Norbert Niederkofler to a magical encounter with Massimo Bottura and Karime Lopez at Gucci Osteria in Florence, Mattia Agazzi's path tends to naturally follow athletic heights of culinary excellence. The restaurant is gaudy downstairs. Giant, bold wallpaper prints, but when you're granted access to the Main Room, it's a different vibe. Red velvet seating and herringbone wood floors. The outdoor terrace has Italian marble mosaic floors and an antique wooden pulpit serving as the Osteria’s outdoor bar. Kaitee and I had reservations for lunch. You can opt for a set course meal, or you can pick and choose a la carte. Depending on what you're interested in ordering, the prixe fixe menu may be a better deal. The meal begins with a bread service, which offers three varieties of bread with Normandy butter and a whipped ricotta cheese spread. We had a basket of ciabatta with olives, a poppy seed-crusted sourdough, a lavash cracker and a rosemary bun. They were warm and enclosed in a linen that kept them fresh, which made the butter and cheese spread melt beautifully over top. These were absolutely delicious bites to whet my appetite. I think my favorite ended up being the the ciabatta with olives, and I love ricotta on everything. Let's begin on what Kaitee ordered and generously gave me a nibble of: "The City is in Bloom" - Japanese turnip, grilled enoki mushroom, celeriac dashi with a tableside pour. Light, beautiful. "You & Me in Capri" - Lemon ricotta raviolo, bottarga. Divine. "Patatine Fritte - Our Fries Don’t Speak French" - Roasted chicken salt, EVO mayo. Fine. Now, let's move onto mine. I opted for more classic dishes that I have heard of. "Risotto Camouflaged as Pizza" - Tomato, basil, stracciatella. Wonderful.

"On the menu, you'll find Agazzi's fabulous homage to Bottura's prank, the cheekily named Risotto Camouflaged as Pizza. "We wanted you to prepare a risotto that makes you think about pizza," said Agazzi. "How do we do it? Using the main ingredients of a classic pizza turned into a different form, to work as risotto. The burnt capers would bring you back the texture and taste of a typical pizza crust. The tomato water is the evolution of the tomato sauce spread over the stretched dough, while the basil cream is the final touch." The result, according to the chef, "tastes more like pizza than pizza itself," according to Mashed. Tortellini with Parmigiano Reggiano cream. Too much sauce for me, but simply tasty.

"When it arrives at the table, the first thing you notice is the creamy Parmigiano Reggiano sauce that pools in the grooves of the pasta. That sauce is made by patiently stirring a bubbling pot of Italy’s famous cheese, which is created to complement the real star of the dish. The tortellini are handmade every morning in Gucci Osteria da Massimo Bottura by Martina Fraccaroli who gleaned her tortellini shaping know-how from a group of women in Modena—where the dish was born. Now she deftly folds the fresh pasta in the restaurant’s kitchen every morning listening to rock music, before chef de cuisine Karime López and her team start lunch service. The form of tortellini has been likened to the shape of Botticelli’s Venus’ navel, Martina describes her tortellini for the Gucci Osteria as being ‘chubby’, bursting with the meat filling in order to deliver maximum taste for every bite. Tortellini from Gucci Osteria’s menu are seen through the lens of photographer, art director and artist Max Siedentopf," according to Gucci. Gifts from the chef came out in the form of dessert: Bignè, filled with raspberry-vanilla cream and topped with a white chocolate disk. Tropical passion fruit jelly. Both interesting ways to end the meal. Grade: A

Located in the heart of Beverly Hills along Canon Drive, Spago is the flagship restaurant of the Wolfgang Puck Fine Dining Group. The sleek and simple design of the restaurant enhances the iconic, market-driven menus and exceptional level of service for which the restaurant is best known. Guests can choose from a seasonal a la carte menu, or explore the best of the west with the chefs’ multi-course California Tasting Menu, reads the website. Spago's signature smoked salmon pizza has been on the menu of the original Spago in Beverly Hills since 1982 when it was created. The Applewood Smoked Salmon Pizza comes with Dill Creme Fraiche, Chives and Salmon Roe. All for $42, at the time of this writing. That mix of hot and cold, crisp and creamy, and sweet and savory has made it iconic. Puck invented this famous dish one night when actress Joan Collins ordered smoked salmon with brioche, and the restaurant was out of bread. He replaced the bread with pizza crust and created an elevated version of a bagel and lox. The current incarnation features whole salmon that is butchered by Spago’s chefs and seasoned with cloves, bay leaves, parsley, thyme and brown sugar. The cured salmon is then smoked in-house, the whole process taking up to four days. Cooked to order, the pizza dough is fired with shaved dried onion and olive oil until the crust is crackling before being covered with crème fraîche infused with dill, shallots, lemon juice, salt and pepper, and crowned with smoked salmon slices and caviar, according to the Michelin guide. I'm already a big fan of bagel and lox, so this just stepped it up a notch for me. It was the most fresh, most flavorful version of this meal that I've had. I know it's not a traditional pizza and the texture may be tough for some folks, but this small taste of luxury for me was one of the highlights of my trip. Aside from the pizza, we did have a few other bites. We had complimentary bread for the table, which I certainly didn't need. But I definitely enjoyed the sourdouche and brioche and cracker. Fresh, soft, all the good things. A regular salted butter and specialty seaweed butter, which were the perfect temperature to be perfectly spread. It's a pet peeve when you have cold butter that cannot spread. It was a bucket-list experience for me and fortunately, the expectations of the food lived up to that. Grade: A